WINTER MENU
Each entrée will serve 4 to 6 and will be packaged in oven ready cookware.
All recipes and baking instructions will be handed out at the end of each class. This way your family can discuss what we learned in class while enjoying the dinner we created! If you loose your recipe don't worry, each week we post the meals cooking instructions on Facebook!
We will provide vegetarian options upon request at registration.
Families that don’t eat certain types of meat should register as vegetarian.
Our meals are nut free, but we’re unable to provide gluten free or dairy free classes.
**Please note that students work together to make one large pot of class sauce that is divided among the students, so substitutions are not an option.
KEY: GF=gluten free meal, DF=dairy free meal, VG=meal is vegetarian (all meals can be made vegetarian)
All recipes and baking instructions will be handed out at the end of each class. This way your family can discuss what we learned in class while enjoying the dinner we created! If you loose your recipe don't worry, each week we post the meals cooking instructions on Facebook!
We will provide vegetarian options upon request at registration.
Families that don’t eat certain types of meat should register as vegetarian.
Our meals are nut free, but we’re unable to provide gluten free or dairy free classes.
**Please note that students work together to make one large pot of class sauce that is divided among the students, so substitutions are not an option.
KEY: GF=gluten free meal, DF=dairy free meal, VG=meal is vegetarian (all meals can be made vegetarian)
*NEW Salad! Please note that the first week of the session students will be focusing on KNIFE SKILLS and will be bring home a large side salad instead of dinner. Here is a soup and bread recipe that would go well.
The First Week of Class:
Basic House Salad: Using romaine lettuce, carrots, celery, peppers, tomatoes, and cucumbers, students will practice knife skills and different types of cuts. We will also make a basic balsamic vinaigrette from scratch. (DF, GF, VG)
KEY: GF=gluten free meal, DF=dairy free meal, VG=meal is vegetarian (all meals can be made vegetarian)
The First Week of Class:
Basic House Salad: Using romaine lettuce, carrots, celery, peppers, tomatoes, and cucumbers, students will practice knife skills and different types of cuts. We will also make a basic balsamic vinaigrette from scratch. (DF, GF, VG)
KEY: GF=gluten free meal, DF=dairy free meal, VG=meal is vegetarian (all meals can be made vegetarian)
Below is our Menu. (dates reflect a M-F schedule)
Jan 7, - Jan 11, Kid’s Choice - French Toast Casserole: A fun spin on bread pudding, students will crack and whisk eggs into a batter. They will season their batter with French Toast spices and pour over cubed bread. They will top with a choice of fresh fruit, berries, and real maple syrup! (VG)
Jan 14, - Jan 18, Grilled Cheese Tomato Soup Casserole: A new spin on a classic, students will work together to make a tomato basil custard, pour it over cheese sandwiches to bake in the oven for 30 mins. (VG)
Jan 22, - Jan 25, (No class Monday) BBQ Cornbread Pie: Students will make a cornbread base and build layers of seasoned pulled chicken, onions, peppers, and baked beans. We will make a kid-friendly coleslaw on the side!
Jan 28, - Feb 1, (No class on Wednesday) Cheeseburger Casserole: Ground beef, cheese, tomatoes, onions, pickles topped with crescent dough.
Feb 4, - Feb 8, Shepherd’s Pie: One of my favorites! Students will build layers of veggies, beef, and cheddar. Then top it with mashed cauliflower and potatoes. (GF)
Feb 11, - Feb 15, South Indian Stew: A thick vegetarian stew made from pantry staples, such as rice, spices, and chickpeas, adding carrots and cauliflower to compliment the curry powder and Indian blend of spices. (VG, DF)
Feb 18, - Feb 22, Closed Mid-winter break (St Joseph will be making Sushi)
Feb 25, - Mar 1, Pozole: Mexican soup with hominy, chicken and vegetables. Garnished with shredded cabbage and radishes. (GF, DF)
Mar 4, - Mar 8, Gumbo: Using both chicken and andouille sausage students will add colorful bell peppers, tomatoes, and okra to a mild and highly flavorful Creole broth! (GF, DF)
Mar 11, - Mar 15, Pizza: Students will learn the science behind baking when make pizza dough from scratch! They can top their 16” pizza with 7 different veggies, sausage, pepperoni, and mozzarella.
Mar 18, - Mar 22, Lasagna: Students will make a marinara sauce from scratch using fresh tomatoes herbs, veggies, and beef. They will build layers of pasta, sauce, cheeses, spinach and zucchini to create a delicious comfort food with a full serving of vegetables!
Mar 25, - Mar 29, Bubble & Squeak: A traditional British breakfast made from boiled potatoes and cabbage. The main ingredients are potato and cabbage but carrots, peas, brussels sprouts, or any other leftover vegetables may be added. (GF, DF)
Jan 14, - Jan 18, Grilled Cheese Tomato Soup Casserole: A new spin on a classic, students will work together to make a tomato basil custard, pour it over cheese sandwiches to bake in the oven for 30 mins. (VG)
Jan 22, - Jan 25, (No class Monday) BBQ Cornbread Pie: Students will make a cornbread base and build layers of seasoned pulled chicken, onions, peppers, and baked beans. We will make a kid-friendly coleslaw on the side!
Jan 28, - Feb 1, (No class on Wednesday) Cheeseburger Casserole: Ground beef, cheese, tomatoes, onions, pickles topped with crescent dough.
Feb 4, - Feb 8, Shepherd’s Pie: One of my favorites! Students will build layers of veggies, beef, and cheddar. Then top it with mashed cauliflower and potatoes. (GF)
Feb 11, - Feb 15, South Indian Stew: A thick vegetarian stew made from pantry staples, such as rice, spices, and chickpeas, adding carrots and cauliflower to compliment the curry powder and Indian blend of spices. (VG, DF)
Feb 18, - Feb 22, Closed Mid-winter break (St Joseph will be making Sushi)
Feb 25, - Mar 1, Pozole: Mexican soup with hominy, chicken and vegetables. Garnished with shredded cabbage and radishes. (GF, DF)
Mar 4, - Mar 8, Gumbo: Using both chicken and andouille sausage students will add colorful bell peppers, tomatoes, and okra to a mild and highly flavorful Creole broth! (GF, DF)
Mar 11, - Mar 15, Pizza: Students will learn the science behind baking when make pizza dough from scratch! They can top their 16” pizza with 7 different veggies, sausage, pepperoni, and mozzarella.
Mar 18, - Mar 22, Lasagna: Students will make a marinara sauce from scratch using fresh tomatoes herbs, veggies, and beef. They will build layers of pasta, sauce, cheeses, spinach and zucchini to create a delicious comfort food with a full serving of vegetables!
Mar 25, - Mar 29, Bubble & Squeak: A traditional British breakfast made from boiled potatoes and cabbage. The main ingredients are potato and cabbage but carrots, peas, brussels sprouts, or any other leftover vegetables may be added. (GF, DF)